There isn’t a drop of alcohol in this dish — the name refers to how much you’ll want to drink to combat the heat. We suggest a nice cold beer or sparkling wine.
- 2 14-ounce packages 1/4-inch-wide flat rice noodles*
- 1/4 cup vegetable oil
- 12 garlic cloves, chopped
- 1/4 cup chopped fresh Thai chiles*
- 1 1/2 pounds boneless chicken (thin slices)
- 1/4 cup fish sauce (nam pla or nuoc nam)*
- 1/4 cup black soy sauce*
- 1/4 cup Golden Mountain sauce* or light soy sauce
- 1 tablespoon sugar
- 4 large plum tomatoes, each cut into 6 wedges
- 4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
- 1/2 cup fresh Thai basil leaves* or regular basil leaves
- Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
- Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.
- *Thai Basil is purple on one side. Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.
Photo: Jason Lam / CC BY-SA